If you like Thai and Vietnamese spring rolls—the fresh ones that are wrapped in rice paper, bursting with vegetables and shrimp—you will like this salad. Call it a lazy spring roll salad, if you like, since it’s essentially composed of the jumble of ingredients that are traditionally wrapped in rice paper. The salad moniker (and method) helpfully eliminates the time needed to roll the rice paper sheaths, which means you can get this dinner on the table in minutes once the ingredients are prepped.
As with most salads, you can always tinker with the ingredients. The key is to pack a variety of flavors and textures into each bite. Sweet, briny shrimp are a favorite protein in spring rolls. They can be steamed, poached, or sautéed before adding. I prefer to sauté them for extra flavor and oomph in the salad.
